Walnut, date and raisin pudding

Method

1. Preheat the oven to 180C.

2. In a bowl, beat together the butter and sugar until pale and fluffy, then add the eggs a little at a time, beating thoroughly to incorporate them.

3. Stir in the bicarbonate of soda, flour and chopped walnuts. Blanch the dates and raisins in boiling water, drain and dry, then add to the mix, together with 375ml of boiling water

4. Place into a buttered pudding mould, cover with tin foil, and place in the preheated oven for 15 minutes.

5. To make the fruit compote, place the damsons in a pan with the remaining ingredients. Cook gently until the liquid has evaporated and the damsons are cooked and smooth.

6. Spoon a dollop of damson compote in the centre of the plate and arrange the pudding on top. Dust with icing sugar and serve

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Ingredients

90g Butter
270g molasses sugar
180g Dates
2 small Eggs
1 1/2 tsp Bicarbonate of soda
375ml boiling water
90g raisins
60g Walnuts
270g self-raising flour

For the plum compote

250g Plums, halved and stones removed
25g caster sugar
1/2 cinnamon stick
2 Star anise
25ml rum

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